Stuffed Pork Chop with Mushroom and Onion Filling

Ingredients

• 4 boneless pork chops (about 1 inch thick) 4 boneless pork chops (about 1 inch thick)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 8 ounces mushrooms, finely chopped 8 ounces mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Add the mushrooms, garlic, dried thyme, salt, and pepper. Cook until the mushrooms release their moisture and become tender.
5. 5.
   Remove the skillet from heat and stir in the breadcrumbs. Allow the mixture to cool slightly.
6. 6.
   Cut a pocket into each pork chop, being careful not to cut all the way through.
7. 7.
   Stuff each pork chop with the mushroom and onion mixture, pressing it firmly into the pocket.
8. 8.
   Season the pork chops with salt and pepper.
9. 9.
   Heat a skillet over medium-high heat and sear the pork chops for 2-3 minutes on each side, until golden brown.
10. 10.
    Transfer the seared pork chops to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 63°C (145°F).
11. 11.
    Remove the pork chops from the oven and let them rest for a few minutes before serving.
12. 12.
    Garnish with fresh parsley and serve with mashed potatoes or roasted vegetables.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure they blend well with the filling.
• Pork chops — When cutting the pocket into the pork chops, be careful not to cut all the way through to prevent the filling from leaking out during cooking.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of grated Parmesan cheese to the filling mixture.
• If you prefer a crispier crust, you can dip the stuffed pork chops in beaten egg and then coat them with breadcrumbs before searing.
• To ensure the pork chops cook evenly, let them come to room temperature before searing.

Serving advice

Serve the Stuffed Pork Chops with Mushroom and Onion Filling hot, alongside creamy mashed potatoes and a side of roasted vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Stuffed Pork Chops on a platter, placing them side by side. Drizzle any pan juices over the top and sprinkle with additional fresh parsley for an elegant touch.